For the sauce:
- 3 tablespoons coconut aminos or low sodium soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons sesame oil
- 1 teaspoon apple cider vinegar
- 1/4 - 1/2 teaspoon red pepper chili flakes to taste
- 1/2 teaspoon fresh minced ginger
- 2 cloves garlic minced
- 2-3 tablespoons water or chicken broth
- 1-2 teaspoons monk fruit or erythritol, adjust to the desired sweetness level
For the stir-fry:
- 3/4 lb chicken thighs cut into 1-inch pieces
- Himalayan pink salt and black pepper as needed
- 3-4 tablespoon olive oil or avocado oil
- 1 red bell pepper chopped into bite-sized pieces
- 1 medium-large zucchini chopped into halves
- **2 - 3 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store (can also substitute with 1-2 teaspoons Sriracha)
- 2/3 cup roasted cashews or roasted peanuts
- 1/4 teaspoon xanthum gum optional for thickening sauce
- Sesame seeds and chopped green onions for garnish (optional)
- In a medium bowl, combine all the ingredients for the sauce. Set aside.
- Season chicken with salt, pepper and 1 tablespoon of sauce/marinade.
- Add oil to a wok or a large non-stick skillet over medium-high heat.
- Add the chicken and cook for 5-6 minutes, or until the chicken is starting to brown and almost cooked through.
- Toss in the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and turn heat to high. Allow sauce to reduce and thicken. Season with salt, pepper or additional red pepper chili flakes as needed. You can add a little bit of 1/4 teaspoon xantham gum to thicken up the sauce further if desired.
- Remove from heat and serve warm on a large platter or over zoodles or cauliflower rice. Sprinkle with sesame seeds and green onions if desired.